In a small saucepan, combine the apricots with the honey, a pinch of salt, and a splash (about 2 teaspoons) of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, stirring occasionally, until the apricots have partially broken down and cooked to a thick, jammy, compote-y consistency, about 10 to 12 minutes. Set aside.
When your slices of bread are toasted, smear each with ricotta and top with spoonfuls of the apricot compote (I like to use it while it's still warm). That's it! Now, eat!